MRS. WHEELBARROW'S PICKLED GREEN ONIONS
Green onions, or scallions, make a tangy accompaniment when pickled. A pickled onion is a classic side to the British Ploughman's Lunch. Pair pickled onions with meatloaf or sausages. Chop one of the onion pickles into a tablespoon each of sour cream and mayonnaise to make a killer tartar sauce for fish. Mix with a teaspoon of mustard and mayo and slather on a turkey and Cheddar sandwich. Or use them as swizzle sticks in a Bloody Mary for a special eye-opening cocktail!
Provided by MrsWheelbarrow
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h37m
Yield 24
Number Of Ingredients 9
Steps:
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Stir peppercorns, celery seed, mustard seed, and allspice berries together in a small bowl. Divide spices evenly between the prepared canning jars.
- Pack onions vertically into jars, alternating tips-up and tips-down to fit onions snugly.
- Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid over onions into jars, leaving 1/2-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Let onions pickle for at least 1 month before eating.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.9 g, Sodium 368.7 mg, Sugar 1.1 g
PICKLED RAMPS, SCALLIONS OR LEEKS
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains. If you're lucky you might find ramps at your local farmer's market. Serve these with grilled chicken or on French bread with some good cheeses. Adapted from Martha Stewart Living magazine.
Provided by Sharon123
Categories Vegetable
Time 30m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Mix together wine vinegar, sugar, salt, coriander seeds, fennel seeds, peppercorns, red pepper flakes(if using), thyme and 2 cups water in a med large saucepan.
- Bring to a boil and add ramps. Return to a boil, reduce heat, and simmer til tender, about5-7 minutes.
- Take off heat, let cool about 1-2 hours.
- Refrigerate in their liquid in an airtight container up to 1 month. Enjoy!
Nutrition Facts : Calories 197.9, Fat 0.2, Sodium 1091.3, Carbohydrate 50.8, Fiber 0.6, Sugar 49.9, Protein 0.2
PICKLED GREEN ONIONS RECIPE
Provided by Jen @ The Easy Homestead
Time 15m
Yield 15
Number Of Ingredients 8
Steps:
- Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.
- Set aside and let cool until ready to use.
- While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.
- Cut the tops off of the green onions right where it starts to look like a 'fork in the road.' Save these for fresh chives.
- Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1 quart mason jar.
- Stuff the cut onions into the jar. Pack them in tight.
- Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it "cooks" the onions a bit.
- Let cool to room temperature.
- Put a lid on it and stick it in the fridge.
- Should be ready in 12 hours but the best flavor is 3-7 days!
Nutrition Facts : Nutrition Information Serving size Makes 1 Quart
PICKLED ONIONS
With this easy pickled onion recipe, you will have jars for the Boxing Day table or to serve with cold meats and cheeses.
Provided by Elaine Lemm
Categories Condiment Ingredient
Time 12h55m
Number Of Ingredients 11
Steps:
- Gather the ingredients for the onions.
- Sprinkle the salt over the dry, peeled onions.
- Stir to make sure the salt is distributed. Cover, refrigerated overnight (do not leave longer than overnight if you want your onions to be crisp).
- When ready, rinse the onions and dry with kitchen or paper towels.
- Gather the ingredients for the pickling liquid.
- Place the malt vinegar, sugar, and all the pickling spice ingredients in a large stainless steel pot.
- Heat on medium to dissolve the sugar, but do not boil.
- Pack the onions into clean, sterilized jars (about two wide-mouth, quart-size canning jars, or smaller jars, if desired).
- Pour the vinegar-spice liquid over the onions to fill the jars, making sure each jar has pickling spices and that there are no air pockets.
- Seal the jars and let cool. Store refrigerated. The onions will be ready to eat after about one month.
- Peeling pickling onions is fiddly and time-consuming. To speed up the process, cut off the top and tail of the onions.
- Then place the onions in a large heatproof bowl and pour boiling water over to cover.
- Drain the water after 10 minutes, and presto, the skins will just rub right off.
- Do not leave in the water too long or the onions will start to go mushy when you preserve them. Dry the onions with a kitchen towel or paper towels. Proceed with pickling.
Nutrition Facts : Calories 44 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 325 mg, Sugar 7 g, Fat 0 g, ServingSize 3 x 1lb Jars - 30 Servings, UnsaturatedFat 0 g
PICKLED SHALLOTS AND RED ONIONS
Provided by Valerie Bertinelli
Categories condiment
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.
PICKLED SCALLIONS
Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.
Provided by Claire Saffitz
Categories Bon Appétit Green Onion/Scallion Side Party Mustard Coriander Cumin Quick & Easy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 pint
Number Of Ingredients 7
Steps:
- Trim both ends of scallions and cut in half crosswise. Pack into a 1-pint heatproof jar.
- Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
- Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.
- Do Ahead
- Scallions can be made 5 days ahead. Cover and chill.
QUICK-PICKLED SHALLOTS.
These quick-pickled shallots make everything they touch more delicious. Make a jar and keep it in your fridge for months-you'll be a happier cook for it!
Provided by Lily Diamond
Time 10m
Number Of Ingredients 7
Steps:
- Place sliced shallots in a pint-sized glass jar. Sprinkle crushed coriander seeds over the top.
- Combine water, vinegars, salt, and sugar in a non-reactive saucepan and bring the mixture to a boil over medium heat, stirring to integrate ingredients.
- Remove from heat, and pour the brine over the shallots. Seal the jar, and bring it to room temperature. Shake to evenly distribute the coriander.
- Store in the fridge, re-upping the shallots and brine as you need to, up to six months.
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5/5 (4)Total Time 6 hrs 10 minsCategory CondimentsCalories 20 per serving
- Halve each shallot lengthwise and pull apart the layers to form petals. You should have about 2 cups. Place the shallots in a medium bowl.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt are dissolved. Pour the pickling liquid over the shallots and cover them with a plate to keep them submerged. [Editor's Note: The shallots may not be completely submerged, but that's okay.] Let cool to room temperature.
- Cover the bowl (as well as the plate) with plastic wrap and refrigerate for at least 6 hours, or overnight. Transfer the pickles and liquid to a container, cover, and refrigerate for up to several weeks.
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- Toast mustard, coriander, and cumin seeds in a dry small saucepan over medium-low heat, tossing often, until fragrant, about 2 minutes. Add to jar.
- Bring vinegar, sugar, and salt to a simmer in same saucepan over medium heat, stirring to dissolve sugar and salt. Pour brine over scallions and seal jar. Chill at least 1 day before using.
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- Place the brine ingredients in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Remove from heat and set aside.
- Clean green onions, then cut them ½ inch shorter than the height of a ½ pint canning jar. Put garlic and dill into jar, then pack the onions tightly into the jar, without smashing.
- Pour brine over onion, place lid and ring on jar and screw on snugly. Let the jars cool to room temperature, then store in the refrigerator. Wait at least 48 hours for flavor to mature before enjoying them.
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